steps to prepare award winning Tomato and pesto tartins

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato and pesto tartins. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato and pesto tartins is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato and pesto tartins is something that I’ve loved my entire life.

Table of Contents


  • 6 Roma tomatoes
  • 1 1/2 sheets frozen ready-rolled puff pastry, partially thawed
  • 1 eggwhite, lightly beaten
  • 1/3 cup good-quality basil or rocket pesto


  • Step 1
    Preheat oven to 220°C. Lightly grease two 12-hole, flat-based patty pans. Cut out twenty-four 4cm rounds from a large sheet of baking paper. Use rounds to line patty pan bases.
  • Step 2
    Trim ends from tomatoes. Cut each tomato into four 0.5cm-thick slices. Place 1 tomato slice in each patty pan.
  • Step 3
    Using a 5cm round biscuit cutter, cut 24 rounds out of pastry sheets. Brush 1 side of pastry rounds with eggwhite. Place 1 pastry round, eggwhite side down, over each tomato slice. Bake for 12 minutes or until pastry is golden.
  • Step 4
    Slip a flat-bladed knife under each tartin to loosen. Place, tomato side up, on a plate. Remove baking paper. Top with pesto. Sprinkle with salt and pepper. Serve.

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